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Bright Blueberry Muffins Recipe

Dried cranberries are a nice alternative to the blueberries in these tasty muffins. My diabetic friends think these are great.—Pat Byble, Springhill, West Virginia

TOTAL TIME: Prep/Total Time: 30 min.YIELD:12 servings

Ingredients

1/2 cup reduced-fat margarine

Sugar substitute equivalent to 1 cup sugar

2 eggs

1/4 cup honey

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup 2% milk

1 cup fresh or frozen blueberries

Directions

1.In a large bowl, beat margarine and sugar substitute until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in honey and vanilla. Combine the flour, baking powder and salt; add to egg mixture alternately with milk, beating just until combined. Gently fold in blueberries.

2. Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full with batter. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Yield: 1 dozen.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.